Asparagus With Lemon-Mayo Dressing

Country music group Little Big Town's Kimberly Schlapman shares her recipe for seasoned asparagus coated with a lemony caper and Dijon mustard sauce.
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Cook time: 5-7 minutes | Yield: 4 servings


  • 2 tablespoons olive oil
  • 2 pounds asparagus, trimmed and cut into 2 inch pieces on bias
  • Salt to taste
  • Black pepper taste
  • ½ cup mayonnaise
  • 1 medium clove garlic, minced
  • 2 tablespoons chopped capers plus 1 tablespoon of juice
  • 1 tablespoon Dijon mustard
  • Zest of lemon
  • 2 tablespoons lemon juice


Cook asparagus in pan over medium heat for about 5 to 7 minutes until tender. Season with salt and pepper. In a bowl, mix the mayo, garlic, carpers, caper juice, Dijon mustard, lemon zest and lemon juice. Mix well and season with salt and pepper. Pour cooked asparagus in a bowl and add lemon-mayo dressing. Mix well to coat and serve with more lemon zest on top.

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